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Salmon with Garlic Aioli and Lemon Couscous
Ingredients
- 2 cups chicken broth
- 1 cup plain dry couscous
- 1 lemon grated and juiced
- 4 (6-ounce) Atlantic salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1/3 cup dry white wine
- 1 (8.5 ounce) jar Benedicta Gourmet Creamy Garlic Aioli Sauce
- 2 tablespoons minced Italian parsley
Directions
In medium saucepan, bring chicken broth to a boil; add couscous, lemon peel, and lemon juice. Stir to combine; cover and remove from heat. Allow to sit for 5 minutes.
Rinse salmon; pat dry with paper towels.
Heat large nonstick skillet over medium-high heat for 2 minutes. Season salmon with salt and pepper. Add oil to the skillet; swirl to coat. Add salmon, skin side up; sear for 2 minutes per side. Reduce heat to medium-low; cook until salmon just flakes with a fork (4-6 minutes).
Transfer salmon to a serving platter; cover with foil to keep warm. Add shallots and sauté until translucent (about 2 minutes). Remove skillet from heat, deglaze skillet with wine, stirring to scrape up any browned bits. Stir in Benedicta Aioli.
Pour sauce over salmon. Add parsley to couscous, fluff with a fork to combine. Serve couscous with salmon.
Amount: 4 servings
Source: www.lundsandbyerlys.com
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